Ben and Jerry's Homemade Ice Cream and Dessert Book
With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.
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Jeni's Splendid Ice Cream Desserts
In Jeni's Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself.Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni's crunchy "gravels" (crumbly sundae toppings)--such as Salty Graham Gravel and Everything Bagel Gravel--are unlike toppings anyone has ever seen before.Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni's breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.
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Van Leeuwen Artisan Ice Cream
A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn's beloved and wildly popular ice cream emporium.The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Creme Fraiche. Each recipe--from the classic to the unexpected, from the simple to the advanced--features intense natural flavors, low sugar, and the best ingredients available.Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they've become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories--and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime--The Van Leeuwen Ice Cream Book shows you how.
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Summertime's here, and'tis the season for making ice cream at home for parties, backyard barbecues, and beach getaways. A guide to more than two dozen of the nation's best artisan dairies, Scoop takes you on a colourful tour with photos, stories, and histories of these mom-and-pop shops. Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favourite ice cream shops with a plethora of delectable photographs and 150 recipes- featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.
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Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.
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Be it soft-serve, gelato, Indian kulfi or Israeli glida, some form of ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most popular mass-market products ever developed. In Ice Cream, Laura B. Weiss takes us on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. It's a tale populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors and a gourmand American First Lady. Though Europeans came up with the first modern recipes, Americans have long claimed ice cream as their national dessert.
Indeed, from the sundae to the cone, American entrepreneurs popularized the treat, developed the modern ice cream industry and gave the world the soda fountain - that nostalgic icon of American innocence and small town values. Weiss tells of the iced sherbets made in the Middle East and brought to Europe, the frozen confections made at the French court, and nineteenth- and twentieth-century sodas and sundaes with names such as 'Over the Top' and 'Purple Cow'. Today American brands can be found around the world, but vibrant ice cream cultures like Italy's continue to thrive, and more recent ones, like Japan's, flourish through unique variations. Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream man.
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From Saveur Award-winning Finnish author Virpi Mikkonen and Tuulia Talvio, a gorgeous book of decadent, easy--and healthy!--vegan ice cream recipes Just in time to beat the summer heat, N'ice Cream offers 80 decadent and healthy ice cream recipes made from all-natural, wholesome vegan ingredients like fruits, berries, and plant-based milks and nuts--as the authors say, "no weird stuff." Get ready to have your ice cream and eat it too. Award-winning Finnish author Virpi and coauthor Tuulia show that making your own ice cream can be easy and good for you at the same time. These recipes can be made with or without an ice cream maker, and include foolproof instant ice creams that can be savored right away. As Tuulia and Virpi say, people deserve to eat goodies without feeling crappy afterwards, and now they can; all the recipes are dairy-free, gluten-free, and refined-sugar-free, and many are nut-free and raw as well. These delicious recipes include creamy ice creams, soft serves, and milkshakes; fresh sorbets and popsicles; party fare like ice cream cakes, sauces, and more. Enjoy light, summery treats like Coconut Water Coolers and Apple Avocado Mint Popsicles, or relish more decadent fare like the Dreamy Chocolate Sundae and Mint Chocolate Ice Cream Sandwiches. The book itself is gorgeously designed with mouth-watering photographs. Perfect for those who want to devour summer treats without guilt, N'ice Cream is about to make your summer a whole lot more delicious.
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Ice Cream Adventures
If Willy Wonka made ice cream instead of chocolate, it would look a lot like the concoctions Stef Ferrari dreams up - twisted, curious, fun, and radically unique. It's these ice creams and other deliciously different treats (such as ice cream cakes, melted ice cream french toast, and cocktail inspired ice cream) that made Hay Rosie craft ice cream company an overnight hit when it opened last summer in Brooklyn's carroll gardens. Fans lined up around the block for her inspired flavours like sage chocolate chip, sriracha popcorn, and indie pale ale. Time Out calls her ice cream "delectably head scratching," and adventurous foodies will love trying out the weird and wonderful, but still incredibly compatible, flavours that Ferrari will teach them how to concoct at home. Ice Cream Adventures will be a fun, illustrated giftable book featuring recipes for ice creams, cookies, toppings, and new ideas for ice cream pairings. Ferrari's theory is that almost everything can be turned into ice cream and ice cream can be turned into anything else. Once readers have a taste of this book, they'll never go back to their regular ice cream.
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This book is about Humphry Slocombe, the popular San Francisco Mission District ice cream shop. It is both a cookbook of 65 recipes for ice cream and toppings and a pop culture survey which captures a slice of the unique San Francisco food counterculture scene.
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Ma petite gelateria, la fabrique de glaces maison.
Les 3 recettes traditionnelles : la crème glacée (crème et jaune d'oeuf), le gelato (lait et blanc d'oeuf) et le sorbet (sans oeufs ni produits laitiers).
Les parfums incontournables et ceux qui font rêver : glace à la vanille, glace au chocolat, glace à la fraise, sorbet citron, sorbet chocolat, glace au yaourt, amarena, stracciatella, tiramisu, caramel crunchy...
Milkshakes, sundaes et granités.
Des esquimaux rigolo, multicolores ou en coque de chocolat.
Tous les toppings, coulis, sauces et crème fouettée.
La recette facile des cônes maison.
Sorbets et glaces à la sorbetière
Des glaces onctueuses et des sorbets rafraîchissants, le tout « fait maison » ! Les parfums classiques - café, chocolat, vanille, fraise, abricot - côtoient des recettes plus originales comme la crème glacée au pain d'épices ou le sorbet au pamplemousse. Au « coin des enfants » on apprendra à faire des esquimaux (et même à les enrober de chocolat). Enfin, les amateurs de l'insolite trouveront quelques recettes salées pour accompagner les entrées.